Forget about plunking down thousands of dollars and putting your name on a yearlong waiting list — to score New York’s latest “it” bag, you’re encouraged to eat the cow it comes from first.

Sold exclusively at the Williamsburg restaurant Marlow & Sons, Breton tote bags boast supple leather and a price tag that ranges from $300 to $400.

But buying one isn’t so easy.

“We are keeping it really small, and for our customers at the restaurant who have eaten those animals,” Breton designer Kate Huling, 32, wrote in an e-mail about the small production of her new line.

The latest in farm-to-table-to-closet fashion, the leather goods are crafted from the tanned hides of the same locally sourced, grass-fed cows and pigs served at Marlow & Sons, an eatery and dry-goods store, and at sister eateries Diner in Williamsburg and Roman’s in Fort Greene.

“[Look at] how quickly you can eat a burger, and that animal sacrifice for you is just gone. Whereas with the bag, that’s something that can last for generations and generations,” said Huling, whose husband, Andrew Tarlow, runs the trio of restaurants and a butcher shop with partner Mark Firth.

“We’re interested in people having another opportunity to really honor the animal.”

They receive 10 to 20 bags every couple of weeks, but “that’s not what’s motivating us, just selling out,” Huling added. “We’re really interested in people coming and eating here, and being a part of the whole process.”

The meat from the grass-fed pigs and cows is delivered weekly and is either sold in the butcher shop or served at one of the restaurants.

The skins leave the slaughterhouses for a tannery in upstate Gloversville, and are then made into leather goods in Midtown’s Fashion District before ending up on the homespun shelves at Marlow & Sons.

In addition to bags, there are belts, footballs and wallets — and next fall, rabbit-fur hats and lambswool sweaters, Huling says.

“There’s a man who eats here two or three times a day. [When I introduced the line], he was like, ‘Oh, wow, I’m going to need to buy [a belt],’ ” Huling said. “I hope that he liked it, but it was really more that idea that ‘It’s my responsibility. I eat those animals so much — I need to participate in this whole cycle.’ “